Cinnamon Raisin Sweet Potato Bread is a sweet and satisfying breakfast treat that goes perfectly with a cup of coffee! Made with nourishing ingredients, and paleo + vegan friendly!
The colder weather’s got me wanting all the carbs lately. Does this happen to you? When it’s chilly out my body craves big warm bowls of oatmeal or toast with coffee. I normally make oatmeal, but toast? Not really ever anymore.
I remember when I was younger I would only eat cinnamon raisin toast, no other bland or boring toast for me! Cinnamon raisin toast with cinnamon sugar on top is where its at. If you haven’t tried it for yourself, I encourage you to do so.
This recipe was inspired by my longing desire to enjoy that epic toast combo, but in a new fun way. I’m not really sure why I chose to make sweet potato bread + cinnamon raisin, but it doesn’t matter because it is delicious.
This bread is moist, tender, and a perfect sweet breakfast treat with a cuppa joe. You can even add a glorious cream cheese glaze if your feeling frisky! Here is what you need:
almond flour
sweet potato
almond butter
egg (or flax egg)
almond milk
cinnamon sugar
raisins
vanilla
cream cheese drizzle
Cinnamon Raisin Sweet Potato Bread
Cinnamon Raisin Sweet Potato Bread is a sweet and satisfying breakfast treat that goes perfectly with a cup of coffee! Made with nourishing ingredients, and paleo + vegan friendly!
Cinnamon Raisin Sweet Potato Bread {Paleo + Vegan option}
Ingredients
- 1 cup almond flour
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup mashed sweet potato
- 1/2 cup almond butter
- 1 egg beaten (sub flax egg for vegan)
- 1/4 cup almond milk
- 1/4 tsp. vanilla
- 1/2 cup raisins
- 1/4 cup coconut sugar
- 1 Tbsp. cinnamon
Instructions
- Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray or line with parchment paper.
- In a large bowl, add together flour, baking soda and cinnamon
- In a small bowl mix together sweet potato, almond butter, egg, almond milk and vanilla.
- Add wet ingredients to dry and mix until combined. Stir in raisins.
- Spoon half of batter into pan. Sprinkle half of cinnamon- sugar mixture. Spoon remaining batter on
- Bake for 30 minutes ,or until done.
- Let cool and cut into 9 bars. Top with cream cheese drizzle, if desired*
- *To make cream cheese drizzle, soften 1/4 cup cream cheese (can be dairy-free) and whisk with 1 Tbsp. maple syrup, 1 Tbsp, almond milk and 1/8 tsp. vanilla. Drizzle on top.
Like This Recipe? Pin For Later!
You May Also Like:
Cherry Garcia Banana Bread {Paleo + Vegan option}
Flourless Sweet Potato Blueberry Muffins {Paleo + Vegan }
Question of the day:
What is the number one food you crave when the weather is getting colder?
This is pretty much the epitome of my cravings for the past month baked into one perfect bread😍 I am totally in a carb mood lately too, and the more cinnamon the better!
Heck YAS we agree Natalie!
Oooh, these look so so good! It might be getting warmer in Sydney but I need to make these anyway ;P
When it gets colder, I usually crave soups! Comfort food FTW!
Thank you for the vegan substitution! I have always loved sweet potatoes and cinnamon-raisin bagels or cinnamon-raisin oatmeal. But combining the two together would be so interesting! I’d love to try this recipe out sometime!
This looks amazing!! What can I sub the almond flour and butter with? I have two kiddos with a nut allergy.
Hi Tiffany,
You can sub regular flour, whole-wheat, GF, or cassava flour for the almond flour. You can also use sunflower seed butter for the nut butter. Hope that helps!